If you like onion dip, you've gotta try this version with sweet potatoes and yogurt. Wow.
I love a nice homemade onion dip but they tend to be on the fatty side, so I thought it would be interesting to try and make a healthier version.
My first thought was to replace the sour cream/mayo combination with just sweet potato, but without a creamy element it was too far from the original to really satisfy the craving. It was also a little lumpy.
So I added a scoop of yogurt and it really gave the dip the flavor and body you look for in an onion dip!
The most important part of this recipe is taking the time to properly caramelize the onions. Just let these cook low and slow for about an hour. When I do this, I tend to adjust the heat often, turning it up or down as needed to achieve the full brown throughout the onions.
After about 20 minutes, they have lost some volume and have a nice hue, but there is still a long way to go.
Finally, after 45 minutes to an hour, they have that deep, deep brown we're after.
Potatoes out of the oven and peeled.
I first tried to just mash them, but they really need to go into the food processor to get the smooth texture.
After you process the base, stir in the onion, chive and paprika because you want these to stay chunky.
Ideally, you want to let this sit overnight to fully develop flavors, but a few hours in the fridge just to cool off a bit will do the job in a pinch.
This dip has beautiful complex flavors in a creamy sweet package!
Dan Whalen gave half of this dip as a gift but wishes he had it back. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!